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History

Food Technology Program started education and training in 2001-2002 within the scope of the MEB-YÖK Vocational Schools Program Development Project within the scope of F.U. Muş Vocational School. In 2007, with the establishment of Muş Alparslan University, Muş Alparslan University Vocational School Food Technology Program has been continuing its education and training activities under the Food Processing Department with the change in the names of the department since 2009-2010 academic year.

Qualification Awarded

Graduated students receive the title of Food Technician.

Admission Requirements

Turkish citizens are placed by taking into account the results of the exam conducted by ÖSYM (Measurement, Selection and Placement Center) for admission to universities.

Foreign students are accepted according to our university's 'Application, Admission and Registration Directive for Foreign Students'.

http://www.alparslan.edu.tr/_mevzuat/yonetmelikler/Yabanci_uyruklu_ogrenci_yonergesi.pdf

Transition to Upper Level

Graduates who successfully complete their associate degree education can receive undergraduate education in the departments of Nutrition and Dietetics, Plant Corroboration, Plant Production and Technologies, Food Engineering, Food Technology, Chemistry, Agricultural Genetic Engineering, and Agricultural Biotechnology if they get the required score in the Vertical Transfer Examination (DGS).

Graduation Requirements

In order for the student to graduate, the student must be successful in all courses given during the 4 semesters and the GPA must be above 2. In addition, the student must have 20 working days of Professional Internship and must be accepted.

Graduate Employment Opportunities

Graduates of the Food Technology Program can work as "Food Technician" in public (institutions affiliated to the Ministry of Food, Agriculture and Livestock, Institute of Public Health, Municipalities, Provincial Health Directorates, etc.) and private sector food production and sales enterprises (fruit and vegetable products, meat and dairy products, vegetable oil and cereal products and fermented products, ready-to-eat food industry and private laboratories and their R & D and quality control laboratories).

Assessment and Evaluation

The success grade is determined by adding 40% of the midterm score and 60% of the final score. Some evaluation criteria such as homework, project, report and quiz are also effective on the final grade. In applied courses, those who are not successful in the application cannot get the right to take the final exam. In addition, when they take the course again, they are obliged to attend the practices and lectures.